RECIPE
Spanish Rub
- Recipe by Marcia Kiesel
To get the most out of a quick Spanish-inspired rub, Kiesel turns to pimentón de la Vera, the Spanish smoked paprika, which adds a smoky kick to roasted chicken.
- SERVINGS: 4
- Fast
- Make-Ahead
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons dry sherry
- 2 garlic cloves, very finely chopped
- 2 teaspoons pimentón de la Vera (Spanish smoked paprika)
- 2 teaspoons kosher salt
- 1/2 small red onion, minced
- 1/2 teaspoon fennel seeds, chopped
Directions
- Mix all ingredients to a paste.
Serve With
-
Olive oil-roasted potatoes.
Wine
Medium-bodied, firm, red cherry-rich Rioja: 2003 El Coto Crianza.
Cooking Guides
|
- From Chicken: a Cook’s Guide to the World’s Favorite Bird
- Published May 2007
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